Ola! Just happened to find Pacific Tortilla Soup starter today at HEB and it's gluten free! This soup is the bomb, no kidding! My hubby said it's restaurant quality!
1 carton of Pacific Tortilla Soup Starter (gluten free)
1 Tablespoon Grass Fed Butter
2 Chicken Breast
1 / 2 Valdalia Onion
1 Poblano Pepper & put in a little Hatch Chili pepper I have frozeon.. (I removed most of the seeds so do this if you don't want it too hot!)
2 Garlic Cloves
Fresh Thyme and rosemary
Kosher salt, garlic pepper, cumin, cheyenne, Tumeric
Gluten Free Tortilla chips
Fill pot with water and add salt, pepper, garlic, seasonings and herbs whole. Boil water, add chicken and cover until it's cooked through. Remove chicken and cool. Remove skin and cut up chicken.
Coat in Olive oil and roast Poblano pepper in 400 degree oven for about 20 minutes. Cool in plastic bag for a few minutes.
Add oil and butter to dutch oven pot and cook onions and carrots until just about done. Remove skin from pepper cut up and add to pot. Add in salt, pepper, a little touch of cumin, cheyenne and tumeric. Smells incredible now!!!
Remove the herb stems. Add some of the liquid from the chicken broth and the carton of Tortilla Soup starter. Add in the chicken. Smash up a handful of tortilla chips and add those in to thicken and flavor the soup! I stored the rest of the broth in my Pampered Chef covered batter bowl to use for another batch of soup!
Top with sour cream and/or green onions and a splash of lime!
Gluten Free Lady